Amazing (and simple) Grilled Baby Back Ribs
It almost seems unnecessary to post a recipe for these luscious ribs. It's all about technique and-- I have come to believe-- in buying quality grass fed ribs (or any kind of beef or pork). I understand that grass fed can be expensive, so buy what you can. This summer, I'm so pleased to say that my husband-- who admits he doesn't like to cook, -- has been transformed into quite the grill master. The ribs are grilled, with indirect heat, over a Weber grill.
Servings 6 servings
Calories 211kcal
Ingredients
- 2 racks of pork ribs when possible we buy ours at Whole Foods, on sale. Otherwise if you have a Costco, they have good prices on ribs
- Rub seasoning for pork We use McCormick Schilling Grill Mates Pork Rub
- BBQ sauce of your choice optional
Instructions
- Prepare the ribs:
- It's worth taking the time to remove the membrane from the back side of the ribs (where the bones show). I use a small paring knife to grab and pull the membrane away from the bone. Grab that piece with a cloth, and pull.
- Generously coat the ribs with the rub, and press in. I tend to do this about an hour before grilling, so that the meat come so room temperature-- for more even cooking.
- We never use lighter fluid. Ever. A charcoal chimney starter works very well, with just a bit of newspaper at the bottom. Fill the chimney with briquettes and light-- and you are ready to go!
- Soak the wood chips with water, for at least an hour.
- When the coals are ready (white), carefully scoop them off to one side of the Weber grill.
- Add the prepared ribs to the grill, away from the coals (in other words, not directly on top of the coals, which is called "indirect heat". ) Grill the ribs for about 1 1/2 hours, with the Weber grill cover on,.
- Halfway through cooking, we added more coals. We do this, buy lighting more coals in the chimney, to give them a jump start.
- If you want to use BBQ sauce, I begin brushing it on when the ribs are at the halfway point. I do that to one rack of ribs, and leave the other rack unbasted with sauce. In my opinion, I don't need sauce!
- Add the soaked wood chips to the coals for the last 15 minutes, and replace the cover, with the holes "open"-- and stand back! You will see a LOT of smoke coming out, and this is what gives the ribs a beautify smokey flavor.
- You will know that the ribs are ready when you see the meat has "shrunk back" from the bones and it's easily shredded with a fork. Don't overcook them, or they will be like dried jerky! (Um, speaking from personal experience.)
- Remove from heat, cover with foil, and allow to rest for about 15 minutes. Carefully, cut each rib, serve and enjoy some tasty ribs!
Notes
NOTE: you could do these over a gas grill (and we have one) but we've never personally tried this technique. That's why we have a Weber for slow grilling.